Nutritional and Health Benefits of Nutraceutical Beverages Derived from Cocoa and Other Caffeine Products
Juliana Bunmi Adetunji, Charles Oluwaseun Adetunji, Olugbemi T. Olaniyan, Florence U. Masajuwa, Saher Islam, Devarajan Thangadurai, Olusola Olawale Olaleye, Daniel Ingo Hefft, Wadazani Palnam Dauda, Benjamin Ewa Ubi
Abstract
Nutraceutical beverages have been identified as one of the functional foods that could improve human health, mental alertness and concentration, increase energy, minimize the risk of diseases and fatigue, and provide necessary nutrients for survival. Most of these nutraceutical beverages are derived from fruits and vegetables, which also include cocoa, coffee, tea, as well as animal products that are dairy-based, and drinks that are alcoholic in nature. One of the great features of nutraceuticals is their great bioavailability and health advantages which are delivered through various biochemical pathways. Moreover, some of the unique features that could enhance consumer acceptability of these beverages are their flavor, quality, and enhanced palatability. Therefore, before quality beverages that possess all these qualities could be produced, it is necessary to formulate high-quality beverages with an appropriate aroma, taste, and consistent shelf-life which are imperative for acceptable levels of intake that are required for health advancement and effective disease mitigation. Despite all the highlighted benefits of cocoa and other caffeine products, there is a need to focus more attention on the side effects of extreme intake of materials containing caffeine. Therefore, this review provides more insight into the safety, composition, consumption, health benefits, in vivo and in vitro assays of caffeine, the antimicrobial action of caffeine, and the analytical methods used for the evaluation of caffeine-containing products.